Rhubarb Fool
Ingredients
- 2 ¼ pounds fresh rhubarb
- 1 cup white sugar
- ⅓ cup orange juice
- 1 pinch salt
- 2 cups heavy cream, cold
- 2 tablespoons white sugar
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Instructions
- Trim rhubarb ends; cut into 6-inch lengths. Transfer to a large bowl; cover with cold water and soak for 20 minutes. Drain; pat dry. Cut rhubarb crosswise into ½-inch slices.
- Combine 1 cup sugar, orange juice, and salt in a saucepan; bring to a boil. Add rhubarb; return to a boil, then reduce heat to medium-low. Simmer, stirring only 2 or 3 times, until tender, 7 to 10 minutes. Transfer rhubarb mixture to a glass or ceramic bowl, cover with plastic wrap, and refrigerate until cold, at least 1 hour.
- Beat heavy cream and 2 tablespoons sugar together in a large bowl with an electric mixer until soft peaks form.
- Spoon ¼ cup each rhubarb mixture into 8 small glasses; top each with ¼ cup whipped cream. Repeat layers with remaining rhubarb mixture and whipped cream until reaches top of glasses. Cover glasses with plastic wrap; refrigerate before serving, 1 to 6 hours.
Source
Original recipe: View Original